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Saturday, December 10, 2011

Greek Lemon Yogurt Mousse

From the kitchen of One Perfect Bite...I know it's anathema to speak of light desserts at this time of year, but I sometimes feel the need for something that will refresh, rather than weigh down the palate. This lovely mousse was developed by Chef Nick Malgieri and it's included in his book Perfect Light Desserts. The recipe is as simple as it is light, and it will end even heavy winter meals on a bright note. The mousse is easy to make, but I wanted to alert you to some anomalies in the recipe. While they are beaten forever, the eggs whites don't form a true meringue and will look more like marshmallow creme than an Italian meringue. It is also important to beat them only until the sides of the pan in which they simmered are cool to the touch. The gelatin can coagulate if the mixture is beaten for too long a time. I, by the way, think there is too much gelatin in the original recipe. While I've cut back to 2 teaspoons when I prepare this for my family, the recipe below is the one originally developed by Nick Malgieri. The mousse is delicious as is, but berries of any type are a lovely accompaniment. I serve it with candied cranberries during the holiday season. So, if you've had one too many cookies or can't look another piece of fruitcake in the eye, I hope you'll try this dessert. Here's the recipe.

Directions:1) Combine yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.2) To a separate small bowl, add water. Sprinkle gelatin on top and set aside.3) Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile, to the bowl of a stand mixer, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.4) Scrape gelatin into egg mixture and whisk quickly and thoroughly to combine.5) Secure bowl to your stand mixer. Using the whisk attachment, whip egg mixture at medium-high speed until the outside of the bowl is totally cool to the touch. (This took me about 8 minutes.) Once this occurs, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.6) Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold, with berries if they are available. Yield: 6 to 8 servings.

For some reason in my mind, lemon just equates to a light dessert. Knowing how rich the food can be around the holidays-this looks like a welcome change of pace! Your picture is so inviting. Great post

I love lemon desserts! Have to confess that I will be saving this one for lighter eating times... I am in full-indulgence mode until after the holidays! LOL! Unlike a wise woman and her husband I know of who lighten it up during the weeks between one feast and the next. ;) blessings ~ tanna

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